Soup's a good thing!

I got this recipe from friend Barb, which is pretty dang close to the soup at Olive Garden, which I always order when we go there for soup/salad.  The Travelingbells declare it delizioso...or is it deliziosa?!  Anyway, we loved it...and it will be made again:

Pasta e Fagioli

• 1 lb turkey sausage, diced (I used ground beef, since that is what I had)
• 1 TBSP extra virgin olive oil
• 1 C onion, chopped
• 2 tsp garlic, minced (I used more)
• 3 oz pancetta 
• 4 C fat-free, low sodium chicken both
• 3 celery stalks, sliced
• 3 carrots, sliced (I will chop next time)
• 2 (14.5 oz) cans red kidney beans, drained and rinsed
• 2 (14.5 oz) cans white kidney beans (or great northern), drained and rinsed
• 2 (14.5 oz cans) low sodium diced tomatoes
• 2 (14.5 oz cans) low sodium tomato sauce
• 1 tsp dried oregano
• 1 tsp basil
• 1/2 tsp dried rosemary
• 1 TBSP parsley
• 1 bay leaf
• 1 pinch of red pepper flakes
• 1/2 C ditalini pasta
• grated Parmesan or Romano cheese, etc., for serving

Directions:

Brown the sausage. Saute the onion, garlic and pancetta in EVOO until tender. Toss everything into a large 6 qt crockpot. Stir well and cover. Cook on low for 8 hours. During last hour, add the pasta.

Editor's note:
Mayberry didn't have pancetta, so I used black-pepper bacon (which was good).  I did find the ditalini pasta, and think I will use a bit more next time I make this.  It totally filled my 6 qt. crockpot, so I have plenty to freeze.

Love me some one-pot meals.  Pass the crusty French bread, please!